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Lemon Cheesecake
Submitted by franciepad on January 09, 2005 at 12:55 pmThis is yummy and NO BAD CARBS!. Even my cheese cake lovin' brother thought it was great - never knew it was "diet" cheese cake.
Since my cheesecake cracked a bit on top - I'm going to try using a lower heat (250 degree) and maybe leaving the cake in the oven longer than an hour to cool. It didn't crack till I took it out of the oven, so that may be the key.
16 oz. cream cheese, softened
12 packages Splenda (or 1/2 cup sugar)
3 large eggs
3 Tablespoons fresh lemon juice
grated zest of 1 lemon
1 1/2 teaspoons vanilla
1/4 teaspoon salt
3 cups sour creamPreheat oven to 350 degrees.
In a mixing bowl, beat the cream cheese and sweetener until very smooth, about 3 minutes. Add eggs one at a time and beat well after each addition. Add lemon juice, zest, salt and vanilla. Beat in sour cream until just blended.
Grease an 8 inch pan with 2 1/2 inch sides and line with greased parchment paper. Wrap in aluminum foil if using spring form pan. Pour batter in pan and set in another pan with about 1 inch of hot water. Bake for 45 minutes.
Turn off the oven - DON'T OPEN DOOR - and let cake cool for 1 hour. Remove from oven after an hour and cool to room temperature, about an hour Cover and refrigerate overnight. Unmold onto a plate. Top with fruit if desired.
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